Mocha Decadence Cake

Mocha Decadence Cake


29 people made this

About this recipe: A cake for any chocolate and coffee lover's!


Serves: 14 

  • 115g (4 oz) butter
  • 175g (6 oz) dark chocolate
  • 150g (5oz) caster sugar
  • 150g (5oz) finely ground walnuts
  • 2 tablespoons plain flour
  • 3 tablespoons Tia Maria
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Glaze
  • 50g (2 oz) dark chocolate, melted
  • 2 tablespoons Tia Maria
  • icing sugar for dusting

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat the oven to 160 degrees C (gas mark 3).
  2. In a saucepan over medium heat, melt butter and 175g dark chocolate, stirring until blended. Remove from heat and let cool.
  3. In a large bowl, beat eggs and sugar for about 3 minutes until thick and lemon-coloured. Stir together ground walnuts and flour; gradually stir into egg mixture.
  4. Stir 3 tablespoons Tia Maria and the vanilla into the chocolate mixture, then stir into the batter until well blended. Pour batter into a greased 23cm tin.
  5. Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake slightly in the tin, then remove from tin onto a cooling rack.
  6. Dust the top with icing sugar. Stir together 50g melted chocolate and 2 tablespoons Tia Maria. Drizzle over cake.

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Reviews (7)


Something else. My, is this chocolaty! I made this gluten-free, substituting cornflour for flour, and extra strong coffee (4x) for the chocolate liqueur. It got raves, but you can only eat a small amount. Next time I will grease and flour the bottom of my tin. [Note: walnuts have a lot of oil in them, and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them.] - 18 Jul 2008


This is one of the most delicious cake recipes I've ever eaten ( bear in mind I'm not chocolate cake lover). The cake itself is perfect combination of moist, heavy and light at the same time inside, and perfectly crusty outside ( I skipped the topping for that crustiness and sprinkled it with icing sugar only. Looks exactly as the one on the image, as I didn't have TiaMaria I exchanged it for 5 reaspoons of instant coffee dissolved in two tbsp of water - worked perfectly. Honestly it's on the top on my favourits - 08 May 2016


This was indeed delicious. I used dark chocolate (70% cacao), and ran out of walnuts so my 150 g fine ground walnuts was about 2/3 sunflower seeds. (Wish I had seen the comment about using flour when grinding the walnuts.) - 01 Nov 2010

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